• 3 Soles/ flounder/fluke
  • 500g cleaned mussels 
  • 500g Ratte Potatoes 
  • 2 shallots 
  • 3 Lemons
  • Small bunch of Dill
  • 1 tbsp Dijon mustard 
  •  2 tbsp Olive oil 
  • 100 Butter
  • ½ cup Cream
  • Splash white wine
  • Salt
  • Pepper


Cut the potatoes into 3’s and place into a steamer for 20 minutes.  

Using gloves, fillet the sole, trim and remove the skin.  Remove any roe. 

Take the remaining Sole frames and place into a pan of boiling water / stock pot, for 15 minutes.  

Sole Popiettes:

Next, roll up the fillets of Sole and push a cocktail stick through each one. Once rolled, set aside.


Check the mussels: Discard any open or broken shells.

Mise en place:


Dice the shallots and chop the dill.  Cut a lemon in half, ready to be squeezed later.  Cube the butter and measure out the cream.

Potato salad: 

Slice some shallots.  Gather a lemon, Dijon mustard and some olive oil.  Along with salt, pepper and a handful of chopped dill. 

Next, transfer the steamed potatoes into a bowl. 

Whilst the potatoes are still warm, add black pepper and salt to the bowl.  Then add the sliced shallots, a good pinch of dill, a squeeze of lemon, a large glug of outlive oil and a tsp of Dijon mustard and mix well.

Steaming the sole:

Add a ladle of the stock and a squeeze of lemon to the steamer.  Add the rolled Sole to the top half of the streamer and cover. Once cooked, remove from the heat and add a squeeze of lemon juice, then re-cover.  Keep off the heat. 

Mussel sauce: 

Add two knobs of butter to a hot pan. 

Add diced shallots and allow them to sweat.  Add a splash of dry white wine and a squeeze of lemon juice.  Next, add the mussels.  Stir and cover for 1 – 2 minutes. 

Once you can see that the mussels are starting to open, add a little dill & black pepper. 

Add a few ladles of sieved sole stock to the mussels.  Continue to cool until you can see all of the mussels are open.  

Once cooked, sieve the mussel sauce into another pan.  Set the mussels aside. 

Bring the sauce up to a bubble, add a lump of butter and a splash of double cream and then reduce for 2 – 3 minutes.  

Once the sauce is off the heat, pick the mussels. 

Back to the sauce, add a knob of butter and whisk.  The sauce should now be getting thicker. 

Add the mussels and a good sprinkling of dill.  Heat for a further minute.

To serve, pour the sauce onto a warm plate, add the mussels then place the sole paupiettes into the centre.